This recipe was inspired from Jamie Oliver’s Breakfast Popovers, which I watched him cook up on an episode of Jamie’s Super Food during a flight to the United Kingdom a few months ago. Don’t you love when your flight has a great selection of tv shows and movies? I can’t say the same was true the last time I was on a plane at the beginning of January for a work related trip. Anyway, Jamie’s Super Food made the time pass quickly and seeing as I was going on vacation, I was in pretty high spirits.
I love to try out easy recipes and this one looked particularly delicious and of course, perfect for a beginner. I also like the fact that you can easily change it up by throwing in whatever you like— whether it’s bacon, onions, or even pancetta. I decided to go all in with the vegetables and opted for mushrooms and broccoli. Make them with whatever and however you want. Either way, they’re pretty damn good!
What You’ll Need:
1 heaped tablespoon flour
2 heaped tablespoons cottage cheese
2 white button mushrooms
3 broccoli florets
1/3 cup parmesan cheese
2 handfuls of arugula
What You’ll Need To Do:
Beat flour, egg, and cottage cheese into a bowl. Finely chop mushrooms and broccoli florets and mix into bowl with a pinch of sea salt and black pepper. Put a large non-stick frying pan on medium heat and add a drizzle of extra virgin olive oil. Place 6-7 heaped tablespoons of mixture onto your frying pan. Leave mixture on pan until popovers become golden in color, then flip them over with a spatula.
When the popovers are golden on both sides, put your pan on low heat and sprinkle freshly grated parmesan cheese all over. Once the cheese becomes crispy, turn the popovers over and repeat the process. Toss arugula with extra virgin olive oil, white vinegar, sea salt, and black pepper. I like to eat these with Frank’s Red Hot on the side, but feel free to enjoy them with ketchup or whatever dipping sauce you like!